Hatted Kit

Preparation info

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


Traditionally, the milk for this recipe was milked straight from the cow into the dish. Sometimes it is a mixture of the creamy milk and wine. In Scotland, the cow is milked into a dish containing warm buttermilk with sufficient rennet added to make it curdle. The whey is removed. The curd is seasoned with